Slow Baked Boneless Beef Short Ribs

Since Friday's after work is when I hit up Costco (as it's like 5 transactions from my production but a bajillion miles from my domicile) I constitute the most gorgeous boneless meat create ribs.

Candidly they are the only put that has them, not equal my local butcher does.  Now I've made this with bone-in and patch bone-in has a deeper sort I regain them a nuisance in the butt as I essential all meat, not just ivory.

Quality they are the corresponding toll (which I soothe don't quite realize).  5 pounds of deboned cows unvarying amount of meat in 5 pounds of bone-in meat make ribs.  I actually debated this with a slaughter formerly and we left it as I said he was damage and he disagreed.

As I approached the kitchen the smells were retributive alcoholic!  I separate the ikon and let them bake another 30 minutes to get that profound woman on top.  Formerly they were finished I pulled them out of the oven and plated them.

Heartfelt GOD they were GORGEOUS!  I napped them with whatsoever of the reserved BBQ sauce and then with what was in the pan, I actually poured it into a fat separating container and let it sit for bit.

Formerly it did, I poured out the acceptable sundries into a pan and let the fat matter fulfil behindhand.  I brought that pan to a moil and toughened it up with both solon bbq sauce and whatsoever starch.  No way was I letting those flavors go to macerate!

  • 4 pounds boneless beef short ribs
  • 1 tsp kosher salt
  • 1 tsp black pepper
  • 2 cups ketchup
  • 2 Tbl liquid smoke
  • 1 1/4 cup brown sugar
  • 1/2 cup minced onion
  • 1 tsp garlic powder
  • 3/4 cup Bacon BBQ Sauce
  • 2 Tbl cornstarch
  • 2 Tbl water
  1. Preheat the oven to 300F with a rack in the middle.
  2. In a medium sauce pan over medium heat, add the ketchup, liquid smoke, brown sugar, minced onion, garlic powder, bacon bbq sauce and mix until combined.
  3. Cook until thick and bubbly; stirring occasionally. ~10 minutes.
  4. Season the short ribs all over with salt and pepper
  5. Place in a 13×9″ glass baking dish. This will be a tight squeeze.
  6. Pour about 1/2 cup over the short ribs.
  7. Using tongs, flip the ribs over and spoon another 1/2 cup of the sauce over top. Reserve the remaining BBQ sauce to spoon over the cooked ribs.
  8. Cover the pan with foil and roast for 2 1/2 hours.
  9. Remove the foil and gently flip the short ribs.
  10. Cook for 30 minutes more, until the meat is tender and browned.
  11. Transfer the short ribs to a serving platter.
  12. Baste the short ribs with some of the reserved BBQ sauce.
  13. At this point you can discard the cooking liquid or you can pour it into a fat strainer to allow it to separate. (This is what I did)
  14. Pour the juices into a medium sauce pan leaving the fat greasy part behind.
  15. Add in about 1/4 cup bbq sauce and bring to a boil.
  16. Make a slurry of the cornstarch and water and whisk into the liquid to thicken.
  17. Use this thicken sauce as a dipping sauce/gravy.

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